Duck Fat Roasted Carrots

Make this Tonight - "Not Your Mom's Meatballs & Gnocchi"

Prep Time
Cook Time


  • 3-4 bunches of baby rainbow carrots (with tops)
  • 1/2 cup duck fat, melted
  • 1/4 cup honey
  • 1/2 bunch thyme
  • Black pepper, to taste
  • Kosher salt, to taste
  • 1 cup thick plain yogurt
  • 1 teaspoon Calabrian chile paste
  • 1/2 teaspoon brown sugar


  1. Preheat an oven to 425F
  2. Remove tops from carrots and set aside, leaving just a small green tip.
  3. Thoroughly scrub carrots in warm water, but do not peel.
  4. Line a large baking sheet with parchment paper.
  5. Add carrots to a baking sheet, and drizzle with melted duck fat.
  6. Season with salt and pepper, drizzle with honey, and add thyme (half picked leaves, half whole sprigs).
  7. Toss until evenly coated.
  8. Place into the oven and roast for 10-20 minutes or until al dente and golden.
  9. Every 4-5 minutes shake the pan of carrots to ensure even roasting.
  10. In a small bowl, mix together sugar, yogurt, black pepper, and Calabrian chile paste.
  11. Taste and adjust seasoning.
  12. To serve: spread Calabrian spice yogurt on a platter.
  13. Add carrots and garnish with some carrot top greens.